摘要
为比较天然植物源挥发油的抑菌效果,以花椒壳、花椒籽、肉桂、小茴香等香辛料为材料,分别采用水蒸气蒸馏法、牛津杯法和液体连续培养法比较同种植物不同器官和不同植物间精油的出油量和最佳出油时间,对食品腐败菌的抑菌效果和最小抑菌体积分数。结果表明,肉桂的出油量明显高于花椒壳、花椒籽和小茴香,且达到最大出油量的时间约为2h;4种香辛料精油对指示菌均有抑菌效果,肉桂精油对肠炎沙门氏菌的抑菌效果较强,抑菌圈直径达(70.30±3.51)mm,最小抑菌体积分数为0.125%。可见,同一香辛料的不同部位和不同香辛料的抑菌效果不同。
In order to compare antimicrobial effects of different natural essential oil,this study was designed to investigate and compare the antibacterial activities of four spices essential oil.The four kinds of spices essential oil was separately extracted from Zanthoxylum bungeanum shell,Zanthoxylum bungeanum seed,Cinnamomum cassia and Foeniculum vulgare by steam distillation.During this period,the extraction amount of different parts in the same plant and different plants was compared respectively and the optimal time to collect essential oil was recorded.Oxford cup method was used to measure the inhibition effect and consecutive liquid cultivation method was adopted to determine the minimum inhibitory concentration.The results showed that the extraction amount of Cinnamomum cassia was significantly higher than the others and it took two hours to reach the highest yield.The four spices essential oil all had antibacterial activities against indicator bacteria.Especially Cinnamomum cassia essential oil had a strong inhibition effect on Salmonella enteritidis,which the diameter of inhibition zone reached（70.30±3.51） mm and the minimum inhibitory volume fraction reached 0.125%.In conclusion,there were some differences in antimicrobial effects of natural essential oil from different parts of Zanthoxylum bungeanum and different spices.
出处
《西北农业学报》
CAS
CSCD
北大核心
2012年第12期173-176,共4页
Acta Agriculturae Boreali-occidentalis Sinica
基金
中国博士后基金(2011M501444)
山西省优秀人才支撑项目
山西省大学生创新性实验项目(105053-2011147)
关键词
精油
抑菌效果
比较
Spice essential oil
Antibacterial activity
Comparison
